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Sousvide Supreme®

The world’s finest Sous Vide Machine

Under Pressure Sous Vide Cook Book

SVT-UNDERPRESSURE

Under Pressure Sous Vide Cook Book

SVT-UNDERPRESSURE

There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.

For instance, steaks cooked a perfect medium-rare from top to bottom and edge to edge; or meltingly tender medium-rare ribs which haven't lost an ounce of their flavour to the sauce. Fish, with its very small window of perfect cooking time, is so much easier to get ‘just right’, and salmon develops a more voluptuous texture when cooked at low temperatures.

Sous vide cooking really is a revelation – be it the remarkable difference between salmon cooked at 123 degrees as opposed to 120 degrees, or the ability to cook a piece of meat (or glaze carrots, or poach lobster) absolutely uniformly throughout.

Additional Information

Delivery

24 Hours Delivery

Model

SVT-UNDERPRESSURE

Size

304 Pages, 285 x 285mm

Publisher

Artisan Division of Workman Publishing

Format

Hard Cover

Content

In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat.